Reviewed: Apr. 24, 2012

Wow I have never gave a review. My family loved loved it. My husband doesn't care for seafood so I just put his in another bowl before adding shrimp/scallops. Side note my boys friend was over and ate.. He said he has never sat down as a family to eat beside christmas. He will be eating a lot more. glad he liked it

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Reviewer:

Coupons4joy

Reviewed: Apr. 12, 2012

This was so yummy! Great recepie! My mom and I made it today, and it will become a new weeknight favorite: the seafood can be used frozen and the sauce doesn't need the full 30 minutes. We did increase the garlic to 8 cloves. Wonderful!

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Reviewer:

MaddawgCello

Reviewed: Mar. 18, 2012

Very Tasty. I used a can of whole plum tomatoes that I had partially pureed, and a can of petite chopped tomatoes, also red wine and oregano. Served over pasta with thinly sliced parmesan.

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Reviewer:

Ginger C.

Cooking Level: Intermediate

Home Town: Red Bank, New Jersey, USA

Living In: Windermere, Florida, USA

Reviewed: Feb. 27, 2012

we add a diced jalapeno for a little extra heat

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Reviewer:

modemwingie

Reviewed: Jan. 24, 2012

This was awesome! I used can whole tomatoes from Red Gold and I also doubled the sauce recipe. I then also added Mahi that I precooked and cut into chunks (had it this way at Prawnbrokers in Ft. Myers) along with the fresh shrimp and scallops. Added a little extra red pepper and this dish was fantastic!! Can't wait to make it again soon!!

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Reviewer:

Aquaindy

Reviewed: Jan. 16, 2012

You really need to double the sauce to make this recipe work. It is also a tad bit bland. Second time I made it I added onion, chopped red bell pepper (bottled), and a ton of fresh herbs (oregeno, basil, etc), and it was a LOT better (almost perfect!). I also added some mussels. Definitely a good "basic" recipe, but needs some help. :(

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stphnedunk

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Cooking Level: Intermediate

Home Town: Portland, Maine, USA

Living In: Arlington, Texas, USA

Reviewed: Jan. 15, 2012

Made this again the other night, but for the first time for my boyfriend. Yummy! We ate the whole pot and ended up in a food coma haha. I think the trick is using the seasoned oil as the base of the sauce after the shrimp is cooked.

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Reviewer:

rachelguerrero1740

Cooking Level: Intermediate

Home Town: Islip Terrace, New York, USA

Living In: Central Islip, New York, USA

Reviewed: Dec. 17, 2011

This was a good recipe but not quite what I was looking for. I used 1.5 lbs of jumbo shrimp and didn't have the scallops but the sauce was nice. It had a good spiciness to it but there wasn't enough tomatoes so I may double the sauce next time.

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Reviewer:

ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: Dec. 5, 2011

I love this. Simple and fresh.

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Reviewer:

jessicaralston

Reviewed: Dec. 1, 2011

This was fantastic! I made it this evening and my husband and I really enjoyed it. I used two jars of tomates that I canned from our garden. I also mixed in a little bit of cornstrach and water (1 tsp) just to thicken it a little bit. The flavor was great, it will be put in the menu rotation. Thanks!!

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